9 replies

My husband and I use Splenda packets for our coffee etc and there is a loose version to be used in cooking. You can get the generic form in the yellow bag and box at Walmart. When we make brewed tea, we use 1/2 Splenda and half real sugar.

Splenda is my substitute of choice. It works well in drinks, pies, puddings/custards and cakes (although they don't rise quite as high)…most cookie recipes need a bit of real sugar if you don't want to end up with doughy little balls…the melting sugar is what makes them spread and crisp. For cookies, I might use Splenda for 3/4 of the sugar called for in the recipe and use actual sugar for the rest…depending on the type of cookie, you may need to adjust the ratio…probably more than you were asking though.

My personal favorite is Splenda. I don't have any problems with it. Except when I try to make certain things with it. Something with coco in it, to me, just doesn't tast good at all with Splenda in it. I also have discovered that agave doesn't cause much if any spike at all for me.

I really like Truvia. It is not as pure as Sweet Leaf (stevia) but it is friendlier to work with in recipes. I am learning to grow my own stevia, but that has to be steeped to bring out the sweet. So I am still working on that. My second one that I use are raw or natural unrfined sugars.

right now I don't use any, I use regular sugar. But very little! In the past when I was prediet. I tried several but it was to expensive, and still is. So I don't bake or anything anymore. I use less than a half a cup in a gallon of tea, and a teaspoon in my oats. I don't know if I will ever be able to go with unsweet tea!